Cherry Tomato Pasta

Whenever I have tomatoes from the farmer’s market, I am tempted to eat them all in the most simple way possible: popped into my mouth as a snack. While I love the burst of flavour and enjoying them in their natural state, I also love the taste of tomatoes with pasta (who doesn’t?) When flipping through the latest issue of Bon Appetit, there was an amazing Sun Gold Tomato recipe, and I decided to use it as inspiration for my pint of cherry tomatoes. IMG_2403 IMG_2411 IMG_2416Cherry Tomato Pasta

Cherry Tomato Pasta
Serves 4 as a side, 2 as a main

2 tbsp olive oil
1 spring onion, chopped
2 garlic cloves, chopped
a handful of basil
2 sprigs of parsley
1 pint of cherry tomatoes, halved (all should be around the same size)
4 tsp red wine vinegar
salt and pepper to taste
12 oz fettuccine or linguine
freshly grated parmesan

1) Heat the olive oil over medium until glistening. Add onion and garlic. Sauté until soft.
2) Add basil and parsley, stir.
3) Add tomatoes and vinegar. While cooking, slightly press the tomatoes to release juices. Cook for about 15 minutes or less if you prefer a more raw flavour.
4) Remove basil and parsley.
5) Meanwhile, cook pasta in large pot with salted water. Keep a cup of the past water right before draining.
6) Add pasta and 1/4 cup of the pasta water, stirring. Add cheese to taste. Add more water if necessary.

Wine pairing: a dry Rosé or Pinot Noir.

Have an amazing week!

 

One thought on “Cherry Tomato Pasta

  1. Pingback: Wine Wednesday: Barbaresco Ricossa 2009 | Vancity Buzz | Vancouver Events, News, Food, Lifestyle and More

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